Heat oil over medium-high heat in a large pot. When oil is shimmering, stir in onion and bell pepper. When vegetables are translucent, add garlic and oregano and stir for 1 minute. Season with salt and pepper.

Crumble ground beef into pan and season. Add wine and increase heat to high, allowing wine to reduce by one-third. Lower heat to medium and add marinara sauce. Add stock and reduce heat to simmer for 20 to 30 minutes.

As stew cooks, boil water for pasta and cook according to directions, Drain, drizzle with olive oil just so pasta doesn’t stick together.

Add pasta to stew; stir in Parmesan and cream and simmer for 5 to 10 more minutes.

Serve with a dollop of ricotta and torn basil.

Diva Confession: No lasagna noodles? Use ravioli or tortellini – even rigatoni or old-fashioned elbow macaroni will work in a pinch. This recipe is also a great opportunity to get the kids involved. Have them break up the lasagna noodles, grate cheese, stir the sauce (oh, and most important, do the dishes.)